The last, and most obvious benefit of the Lotus Rock fish pan is its shape. The head and tail of an average-sized fish will often hang off the sides of a ordinary frying pan, so that not all of the fish will be properly cooked or absorb the sauces in the pan. The Lotus Rock fish pan is 37cm wide, making it easier to cook larger fish and increasing the chances of a better tasting dish.

The Lotus Rock fish pan has a further advantage. Condiments or sauces are often used to add flavor to the fish while it is cooking, and after the fish is removed from the pan the remaining liquid is sometimes served on top of the fish to keep it moist and give it a juicy and more flavourful taste. However, because fish is cooked quickly and at a very high temperature, these sauces can sometimes scorch the pan and be rather difficult to remove. The Lotus Rock pan’s hydrophobic (water-hating) silicon-oxide crystal coating prevents these liquids, or any other dirty substances, penetrating its surface, making it much easier to clean than normal non-stick coated pans.

Staub Cast Iron 14.5" x 8" Covered Fish Pan - Matte Black

Besides its strong construction, there is a second reason why a fish doesn’t easily stick to a Lotus Rock pan: the lipophilic silicon-oxide crystal coating. When cooking oil is added on a Lotus Rock Fish Pan before use it seeps through the permeable coating and creates an excellent, natural non-stick surface.

Moreover, because the gauge of the carbon steel substrate of a Lotus Rock fish pan is very thick, at 2.0mm, the fish doesn’t heat up too quickly and burn. Instead the within the pan and fish is heated evenly without any hot spots. Why is this important? For fish to be cooked well an attractive and delicious browning texture needs to be seared on to it, but that won’t start until around 320° F, so the surface of your pan must be at least that hot before you add the fish. When the fish is added the cooking temperature of the pan will drop, but because of Lotus Rock’s strong, thick construction this reduction in heat will be significantly less compared to other more commonly used cooking utensils. A Lotus Rock fish pan can therefore cook, say, salmon not just quickly – so the protein won’t denature and cause it to stick – but also evenly, and with an excellent heating effect, giving the salmon a delicious, browned appearance and succulent taste.

Our true seasoned fish pan will be a hit at your next camping trip

The great detail on this 5-fish pan is amazing

Lotus Rock’s Fish Pan is made of carbon steel, which heats up much faster than either aluminum or cladded stainless steel. This type of metal is particularly ideal for cooking fish because, if used properly, its quick heat conduction can ensure that the proteins inside the fish are cooked too quickly to have time to denature and stick to the pan.

Add the fillets to the pan, being sure to leave space between the fillets. Work in batches if necessary. Depending on fish and pan size you may be able to cook anywhere from one to four fillets at once. The fillets should sizzle the moment they touch the pan; if they don't, remove them and wait for the pan to get hotter.